Traditional restaurant knows in Bregenz: A new chapter is imminent!

Traditional restaurant knows in Bregenz: A new chapter is imminent!

Bregenz, Österreich - The traditional “Weiss” in Bregenz initially closed its doors after the closure at the end of December 2024, but the kitchen team around Milena Broger and Erik Pedersen continues to keep it alive. As the lessor Johannes Glatz and Simon Bleil Vol.at , the two chefs continue to use, while conversations about a new concept and possible succession are already in progress. Bleil emphasizes that you want to take your time to make a "chapter with added value", and shy away from hasty decisions: "We don't want to award it to the first best."

The "white" looks back on a moving gastronomy history. Once as "Café Weiss" a cultural meeting point for intellectuals and later in the 1980s an avant -garde bistro, the restaurant in 2020 was fulfilled by Milena Broger and Erik Pedersen with new life. The lessors are convinced that this location should continue to be used in gastronomy, but emphasize the need for developments and planning. Milena Broger brings an impressive experience from the culinary world, including practical knowledge from Denmark, where she learned "Fmedining" in the Kadeau restaurant. There she not only gained experience with the processing of sea fishing, but also with the durability of food, which decisively shaped her cooking skills. Her time in Italy has also contributed to developing a broad spectrum of culinary skills, and chaos in Italian cuisine sharpened her gaze for the structure in the gastronomy when she became a chef in the Klösterle restaurant

A look into the future

The plans for the "white" are still at the beginning, but the lessors are optimistic. "It just takes a little time," says Bleil, who continues to adhere to the gastronomic use of the location. As long as the restaurant remains closed, but preparations for a new era are already running in the background. According to news.at , Broger is a talented chef, whose path has enriched her experiences and her culinary passion through various international kitchens. This diversity could benefit the new concept for the “white”.